Process of treating cocoa.



l. WALKER.

PROCESS 0F TYREATING COCOA. APPLICATION HLED 11111116.1914.

1,167,956. Patented 1311.11, 1916.

2 SHEETS-SHEET I.

I. WALKER.

PRocEss of TRE/mno cocoA.

, APPLICATION FILED MAY I6. 1914. Y Lg, Patented Jan. 11, 1916.

2 SHEETS-SHEET 2.

l *f1 m 1 5 i T* ""1 'L I x KN Q ngJV e? go `-f i.. 3%

.. ofthe cocoa maybe properly' cooled and the `ing is a1ful1,clear, and* exact description,

En STATES f1111f1E1;\TTl Erica.

JOHN 'WAL-RER, or Bos'roN, massncnsm'rs'assrenon. To MASSACHUSETTS cHoeo- LATE COMPANY, or

sET'rs.

To all whom-t may concern:

Be it known that L'JOHN WALKER,.0 Boston, in the county of Suffolk and State lof Massachusetts, a citizen of the United` States, have invented a new and useful Process ofjTreating Cocoa, of' which the follow- .which are as follows: The cake cocoa isrst broken up as finely as -poible bymachines adapted for such purposev and by cake cocoa is meant theproduct .whifh is o b- 4 tained by roasting the cocoa bean, removing.-

its shell, grinding 'the bean and extracting j! the oil. The breakingup.. machines operate', also to heat the cocoaor the purpose voffim' parting color 'to it, for it will beunderstood that fthe `lcolor is imparted to the cocoa first by, heatingfit and then preserving thev color 'Y by an applieation of cold. I'Such application Q -The presentvprocess-conslsts'in first 'break-1 ving up the 'cake cocoa as inelyaspossible arid'uniformly'heating it at such tempera-' ofl cold l is obtained by spreading the heatedtv cocoa o n tables 'inl a' cool `roomwhere the mass'isv agitated and .thus subjected gradulally-Itothe'v cooling influencent 'air-Whicl1' tends to set the color, This, however.i's a somewhatslow and tediousprocess andv is only partially successful'ina'smueli as some initial richv color preserved,l whileotherpOrl tions thereof mayhave a-ve'i'yzpborcolorortion ofi-cold. 4Aftercoling, the 'c ocoaisjrev have lost the initiali'rich color obtained .by heating. The"reasjon-'forthis =I have found subjected lto a quick andfuniform'- applicamoved 4by shovelsfro'm' the tables andplacetliin4 sieves (either revolving jor. flat` sie'vcsoperating 'to'. screen the-coco'alndi-sep" the fineA fromjthsc'arse.. 1` A' AAs recited-above, the sievi'n operation,4 but. a1v'erygsrriall'.- cocoa is'fs'uiliciently vip ul,

cocoa that willfnot pass again subjected tothe-same lprocess ofteairv l l Specification cf Letters Ilatent. vAppumnm nl ed may 16, 1914. l seri a1N. 839,180.

-fl-heheati'ngfof thecocoa may :ln-'any suitable manner.l In practice-nt 1s j Aheated in the breaking up machine -partly jane' 1h B os'roN, massAcHiIsE'rrs, A conronuron or'v Massncnm' rnocnss or T nEArrING cocoa'.4

Patented aan, 11, 1916.

ment. This means a very slow and laboriousl process, for even in the case of the/cocoa which will rst pass through-the screen the .process of treatment takes fully an hour. During all this time the cocoa will be exposedto unsanitary conditions owing to its -jineness and more or less of the line cocoa will be taken up by the air and blown about, causmggreat waste.

These being some ofvthe prevailing conditions, it is among the objects of my rinvention to provide a process of treatment which essentially hygienic ;.y to prevent waste; to

.provide whereby thecolor of the cocoa after the'heating thereof may be preserved by a .quick and-uniform application of `cold; to provide whereby the cocoa may bereduced buta few'seconds and the cocoa-'is rendered bout 90% fine, leaving onlyabout10' tail-v ijngs very-fine, or ofjsulicient inenessforA certain grades f COOa.

turcas will impart proper color to it..

chine suitable for "such purpose. j

breaking up ofthe 4cocoa maybe u effected by any 'ofthe' common'forms of ma-v i be seat-,(1.

by ,thebreakinglup of the cocoa andpartfly.v

breaking. up machine being' steam-j'acketed,

considerable -jvariation. The breaking vup achine' j needf-not I 'leeessarily'be located yin hotroomf'althqugh it is better to maintain Ycakecoeoais cold I prefer .the higher tem- '1 fzp'erature.; fif "warm, right from the pres'sgzg) f the 0i1,the Iowa-p14 1.09'

' thecocoa i's kept in the break; i machine subject to the inliuencejof 'om twenty; to thirty minutes depend@ 'onthefdegree-of colorl 'desired to" be maf cbtai'neg'of course-admitting. of

anjordinarly temperature of from v70 to 809 11i- F. After the heating and imparting of color to the cocoa, it is quickly and uniformly cooled by the taking up and suspension of segregated particles thereof in cool air preferably at a temperature of about 40 to 45 F., passed through a pipe or pipes, and which operates 4to set the color, keep the cocoa from unsanitary influences and conveyit to a suitable depository or place ofcollection. lThe taking up, segregation, suspension and carrying of the particles of cocoa in cool air are first effected by suction or draft induced in a pipe the mouth of pwhichis in close proximity to the cocoa in the breaking up machine, the ne particles of cocoa being sucked up to pass through this pipe. As will later be explained, the air into which the cocoa is-irst taken up is not necessarily thecooling air of the lower temperature above referred to, nor a hot air. In practice it is' simply the air of the room in which the breaking up machine is contained slightly raised in temperature as it `passes in over the'breakingup machine to enter the mouth of the pipe. The particles of. cocoa are, however,'almost instantly susv pended in the lower or. proper cooling temperature as above referred to, contained in pipe sections beyond the primary section into which the cocoa is first introduced and ,y which lower ,temperature of air operates .to

' set the color.'`

The initial taking up and suspension of the particles of vcocoa in airof a normal temperature has its advantage in the fact that the air is cool enough to slightly congeal the particles of cocoa so that any particlesy thatvmay adhere to one another will become broken up by their passage through the primary pipe section and associated parts and when the cocoa reaches the cool air. the particles will have become segregated and will accordingly each become subject to a uijck and uniform application of cold air.

part from imparting color to the cocoa, the recess described above performs also the unction of'reducing the cocoa to a remarkable degree of neness, practically all of the cocoa passing through the pipes becoming so reduced that very little remains unrefined and lthat of a degree of fineness suitable for certain grades of cocoa. Such 'refining .of the cocoa'is e'ectedjespecially during the passage of the cocoa through the 4cold air pipes, and iseifected by the particles of cocoa rubbinga'gainst each other in their o. passage through 'thepipea suspended as they tra? are -inj'the airl passing therethrough and by their` rubbing against the ywalls-of the. pipes or other interior parts.; and by their passage, also, through 'fansfor' inducing draft vin the pipes, all of which has laniattritive action.

This is especially eagaive'aurip the; pas. sage'of the cocoa through the 'col air pipes byreason ofthe 'fact' that the 'cold air `@cts hief/,eee

erably gently manipulated withy a hoe orrake from twenty to thirty minutes, for unless this is done it is extremely difficult to accomplish the sieving operation. The rea# sonfli ascribe for this is the presence of air between the particles of cocoa and its' extreme neness which renders the same so lufy that sieving can only be accomplished` with difficulty.` The trouble may be an electrical one due to production in the mass cocoa of a static electrical charge. At any rate itn is overcome in the manner above'ex- 'plained By allowing the cocoa to settle and the manipulation thereof as aforesaid it can readily be passed through sieves, and it is about 90% -line, leaving only about 10% of tailings.

stood and in further detail in the light of the` The process'can best be seen and underapparatus hereinafter to bedescribed,v and in which-Figures 1 and 1l are a diagrammatic elevation of the apparatus, and Fig.

2 is a plan of a portion thereof to vwhich special reference'will hereinafter be made.

Referring to thek drawings: l vand 2 represent respectivelyv separate' compartments or rooms of a building, in which the process is carried on. 0f these compartments l isa compartment in whicha normal temperature may be andpreferabl is maintained. It willbe referred to as t e breaker room for in it the cake cocoa is initially brokenup. Compartment 2 will hereinafter be referred to as the cold room for the air in this room is maintained at a lnormal temperature of from 409 F. to 45 F.

In the room or. compartment l are located 4the breaking up Amachines 3,- 4: and 5 for breaking up the cake cocoa.l rlllhesema- 'chines may be ofthe ordinary steam-jacketed type and -opera'te not only to break up the cake cocoa-but also to heat the cocoa for imparting colorl 'to it as before explained. Inpractice I prefer to employ three breaking up machines, '3, 4: and i Coperating with one of thebreaker machines, for instance, .the breaker machine 4, I.isa pipe section 6 oneend of which extends 'into the chamber "of the machine inv .close proximity tothe vcocoa mass therein.- The otherend. of this V"ipe-connects with-the in; let of afan 7. t .times it may be desirable to move the mouth of thepipe 6' out of the'chamber of the breaker 4f and for this Aisov purpose the end section 8 of thepipe is'preferably made telescopic with relation vto the main body thereof, any suitable means 9 beis a pipe 10 which enters .tangentially the upper part of a centrifugal dust-settling chamber or hopper 11 having a top 12 (see Fig. 2) and a converging body terminating in a bottom end 13. Through the top 12 of the hopper there enters a pipe 14 terminating at 15 below7 the level of the pipe 10.. 4The pipe 14 has some considerable extension and connects with the side of an aux-- iliary. hopper 16. This hopper is shaped substantially like the hopper 11. Depending from the top of the hopper 4laround an opening therein is a short pipe section 17 the bottom open-end of which lies within the chamber of the hopper below the point where the pipe 14 connects with the side thereof. The upper end of -the'pipe 17l is v. open to the atmosphere. 'Extending from the bottom end of the hopper l16 is a discharge pipe 18 which empties into a receptacle or box 19 for receiving the contents of l the hopper. All of the parts thus far described aie located in the compartment 1.

vConnecting with the bottom end 13 of the hopper 11 is a pipe 20. This pipe extends from the warm room into the cold room and. is preferably vertically arranged. The

i lower open end 21 of this pipe terminates just short of an open'hopper 22. In other words, the hopper 22 is open for receiving the contents of the pipe 20 and also cold air from .the cold air room in which it is located. This hopper connects by a pipe section 23 with the inlet of a fan 24. Ex-

tending from' the outlet of this fan is a pipe i manner as the pipe l0 connects with the hop.

section 25 which connects with the side of a hopper 26. This hopper is made substantially like the hopper 11 and the pipe 25 connects with it at a point adjacent the top of the hopper a little offset from the vertical center thereof substantially in the ,same

per 11 as above explained. At the bottom end of the body thereof the hopper 26 is provided with an outlet pipe 27. Extending from within the chamber of the hopper 26 through the top` 28 thereof is a pipe 29,.

The open bottom end of this pipe is locatedv well down within the chamber of the hopper below the point where the pipe 25 connects therewith and the pipe extends to connect with an auxiliary hopper 31 having a discharge pipe 32 which empties int'o a rccept.a'

Extendcle or box 33 arranged beneath it. ing from within this auxiliary hopper through the top 34 thereof is a pipe 35 which connects with a settling chamber 36.

- Arranged below the outlet pipe 27 of the hopper 26 is an open-mouthed hopper 37.

fore. At its bottom end thereof thel hopper 41 isV provided with an outlet or discharge pipe 42. Extending from within the chamber of the hopper 41 through the top 43 v80 thereof is a pipe section 44 which connects with an auxiliary hopper 45 having a dis charge pipe 46 which empties Iinto a receptacle or box 47 arranged below it. Extending from within the chamber of the '35 auxiliary hopper 45 through the top 48 thereof. is a pipe l49 which connects with the settling chamber 36.

. -Arranged below the outlet pipe '42 of the hopper 41 is an open-mouthed hopper 50. 90 This hopper 50 is open to the atmosphere of the cold room. It connects by a pipe section 51 with the inlet of a fan 52. Connecting with the outlet of this fan is a pipe 54 which 'connects with the side of a hopper 55. The '9s pipe 54 .connects therewith at ahpoint adjacent the top of the hopper and tangentially to the vertical center thereof the same asbefore. At the bottom end thereof the hopper 55 has a discharge pipe| 56 and arranged be- 10o .a receptacle or box 62 for receiving the contents of the hopper. Extending from withinthe chamber of the .hopper through the 110 top 63 thereof is a pipe 64 which connects with the settling chamber36. l

The operation of the apparatus isas follows :--The cake cocoa is broken up and 'a proper color imparted to it in the steanijacketed breaking up machines 3, 4 and 5. Of course but one of these machines, or machine .4 with which the pipe 6 coperates', might be used at a. given time. For the purpose. of .keeping the process as continuous as possible, however, the two auxiliary 'maa/f chines. 3 and 5 are employed as feeders for 169wnections, especially by 'their passage through the fan 7 [Such segregation of the particles or extensibleend 8 thereof extends into the 10 into the hopper 11, the fan 7 operating to. propel the air and particles of cocoa therem VL\p into ythe chamber of the hopper. Owing to the manner in which the pipe 10 connects with this hopper a cyclonic actionis develyoped Withinthe hopper. `ln other Words,

the air an'd cocoaswirl around WithinI the chamber of the hopper with the resulting e'iect of reducing orgetting rid of the air pressure developed by the :tan 7 and enabling the particles of cocoa to p ass out of the hopper down through the pipe in a gently-{iowing current of air. rlhis is due to the cyclonic action developed within thel hopper 11, the tendency of the particles of cocoa being to course along the interior wall of they hopper leaving the air relatively clariiied Within, the pressure being eliminated by the passage of such air outwardly through the pipe 14 into the hopper 16 Where a similar cyclonic action again takes place. Very little cocoa dust will pass' over through thev pipe -14 into the hopper 16 and the air will become substantially clarified from such ust or` powder passing out of the hopper into the dust' in the hopper 16, the cocoaJ receptacle or. Box 19 and surplus' air through v thepipe 17 to the atmosphere. ln practice the. air'passing out through'the pipe 17 to the atmosphere is free from the cocoadust. Thel main body' of cocoa sucked up Pand propelled by the Afan- 7 through the hopper 11 and pipe 20 as above explained, passes downwardly through* the pipe20 and into the hopper 22, the same being sucked into the hopper by the .action of the fan 24- through the pipe. Isection 23. The/fan 2,4* also. operatesl to draiv inthe cold air from compart-l `ment 2 landthe cocoa dust here receives its first application of cold for setting its color. vllVhen the 'particles receive this initial'application of cold they` have been separated so that each-'particle receives lits, individual application of' cold." Thus-thefapplioation of cold is al1-,even application tothe particles of cocoalcontained in the air/"lhis is due to the zfact that any particles or pieces which may have had a'tendency--to cling' together 'as they aregdrayvnf up from the breaking up machine have been vseparated or broken up by their passage-through therprevious con,-`

ofcocoa before; the initial application of lcold is i'n-adefmore' eective by vreason of the nieuwe' breaker i, is air having subsane-any ai@ separated las aforesaid.

F rom the hopper 22 the cold draft of air and particles of cocoa carried therein from the'pipe 20 are drawn to pass through the ipe 23 and fan 24 and thence propelled by the fan through the pipe 25 into the hopper 26 Where a cyclonic action takes place with substantially the same eii'ect as in the hop per 11. In other Words, the particles of cocoa introduced into the hopper 2,6 tend to pass out through the outlet 27 thereof in a gently-flowing current of air,-While the excess air or pressure is eliminated by yWay of the pipe 29 which connects with the, auxiliary hopper 31. Very little cocoa dust will pass over with the air through the pipe 29 and this dust becomes practically freed from the air in the auxiliary hopper 31 Where a similar Cyclonic action'takes place although in a modified Way, the freed particles of cocoa passing out of therhopper into the receptacle or box 33, While the excess air With any very fine particles in it passes out by Way of the pipe 35 into the settling chamber 36 which is vsimply a closedchainber in which the dust, settles. rlhe main body of cocoa passing out of the hopper 26 now receivesa second bath of cold air in its passage from-the hopper 26 into the hopper 37. i

. The subsequent operation is substantially the same as before. A cyclonic action is developed Within thehopperll and the-main body of cocoa introduced into this hopper passesout 4through its outlet pipe 42, While4 the pressureof air within the hopper is re-y lieved through the pipe 44.v Any cocoa passi in-g over through the pipe 4,4'is directed into the auxiliary /hopper 45 Where a furtherl separation takes place, some ofthe cocoapassing into the box `or receptacle 47, while the excess of air and any -fine particles of cocoa in 1t passesover through the pipe 49 into the 'settlingchamben rlhe cocoa passing outo the hopper 41'novv receives its third bath of cold air by passing into the hopper 50, the cocpa and cold air beingy drawn therein by the fan 52 and thence propelled by this `:tan through the `pipe. 54 intothehopper 55. 'The cyclon'icaction developed Within this `hopper tends to eect a separation of the cocoa', and the main-'body of cocoa passes ont of the hopper-'into the recetacle or box 157 While the excess air and l im particles of cocoa noV nia` l reo therein are relieved by way of'thepipe 59 fore and a portion of ,the cocoa therein into the receptacle or box 62 while the excess airand any Ene particles of cocoa that may be carried in it pass over by way of the pipe 64 into the settling chamber 36. The main the receptacle or box 57 and the cocoa within this box and also any that may be found in the box 62 is readyfor sieving.

Cocoa left in the boxes 19, 33 and 47 may 6 be returned to the .breaker machines and again processed if unsuitable for sieving. Cocoa left in the settling chamber 36 is finely reduced and after sieving is. suitable for certain grades of cocoa. r

- pipes and fansl operates on' account of the at- -tritive action to reduce the cocoa to a revmarkable degree of iineness and for this provided with numerous turns or bends and should :be of some considerable extension. In practice pipes are employed of about ten inch diameter and having Va running length from the breaking up machine to wherethe cocoa is drawn off for sieving, of approximately 250 feet. I also employ in practice eighteen inch high .speed fans for inducing .veyance thereof in cold the draft withinthe pipes. J 1

. While there are shown three openings Vfor cold air into the pipe system, a less or greater number may be employed as may be found necessary. It is also'obvious that the process'faind apparatus'employed together with the arrangement thereof maybe ,varied in cumstances under which it is used and still be within thespirit of my invention.

The apparatus shown and described in'- this application is not claimed herein, Since said apparatusis covered l'in.the claimsof my copending.applicatiomSerial No. 47,593, filed August 27, 1915.

Having thus lfully described my'invention, I claim and desire 'to secure by Letters Patent of the United States 1 1.- The process oftreating cocoa which comprises breaking up and heating the cocoa cake and afterward chilling the broken cocoa by suspe f in col air.

2. The process of treating cocoa which comprises breaking up and heating the cocoa cake and afterward chilling the broken cocoa by the suspension and conveyance of the heated particles thereof in a current of cold air.

3. The process of treating cocoa which comprises breaking up andheating the* 'cocoa 5 cake and afterward chillingthe broken cocoa -f by' the suspension and conveyance ofthe passes out by way of the discharge pipe 61 body of cocoa thus treated willbe found in The passage of the cocoa through the purpose I prefer that the pipes shouldhe considerable detail depending uponthe cir-- I lsionl ofthe. heated particles thereof heated particles thereof in coldairfinduced to pass through a pipe.

4. The (process of treating cocoa whichl comprises breaking up and'heating the cocoa.

cake and afterward chilling the broken cocoa by the suspension and conveyance of. the

.heated-particles vthereof in successive currents of cold air. v

5. The process of treating cocoa which comprises breaking up and `heating the cocoa cake and afterward chilling the broken cocoa comprises breaking up and heating the cocoa cake, segregatingV the heated particles thereof by the takingup and suspension o'f said particles in a currentof air' lpassed through a pipe 'and afterward chilling said particles of cocoa by the suspensionand con-V apipel f l .9. The` process of treating cocoa which air passedA through A comprises breaking upand heating the cocoa 's cake, segrepyiting`V -tlie heated particles of cocoa by the taking up and suspension thereofV in air passed through a pipe and 'afterward chilling said particlesof cocoa by the suspension and conveyance of said particles in successive currents of cold air passed through pipes.

10.' In the process oftreating cocoa, the steps of quickly anduniformly cooling 'heat'- ,edparticles of cocoa cake which comprises thejsegregation of saidparticles 'by suspen' 'sion thereof in air passed through a pipe and the'subsequent cooling of said particlesincold air passed through a pipe.

11. In the process of treating cocoagthe step of quickly and uniformly cooling heated particles of cake cocoa by suspension of said particles in cold air. A

' 12g-.In the process of treating cocoa, the

' step of quickly and-uniformly cooling heated particles of cake cocoa-by the conveyance and suspension of said particles-in cold air induced to pass through aipipe. y

13; In the process of treating cocoa, the

. step of quickly and yuniformly cooling heated particles of cake 'cocoa by the suspension and conveyance of-said particles' in suc-- cessive currents .414. In the' process of treatingicocoafor making cocoa powder, the steps comprising cooling particles of cake cocoa andsubjectcausing the same to engage contacting surfaces Whilesuspended in air.

15. In the process of treating cocoa for making cocoa powder, the steps comprising coolingA particles fof cake cocoa andsubjecting said particles While cold to attritive action induced by the conveyance of said particles against contacting surfaces while suspended in air. i

16. ln the process of treating cocoa for making cocoa powder, the steps'comprising cooling particles vof cake cocoa and subjecting said particles while cold to attritive action induced by conveyance of said par-ticles in a draft of air-made to pass through a bent pipe. v

17. ln the process of treating cocoa for making cocoa powder, the steps comprising cooling particlesof cake cocoa and subjecting said particles while cold to attritive' action induced by the conveying of said particles through a fan and the throwing ofsaid particles thereby against contactlng surfaces. v-

18: In the process of treating cocoa for making cocoa powder, the step of reducing cake cocoa to a powderA which comprises subjecting particles thereof -to .attritive "action induced by agtating said particles and causing the same toengage contacting sury faces while suspended in air.

, 19: In the process of 'treating cocoa for maklng cocoa powder, the step of reducing f cake cocoa\ to va powder Whlch comprises subjecting'said particles to attritive action induced by the conveyance of said particles against contacting surfaces while suspended.

in air.

20. In the process or' treating cocoa for making cocoa-powder, the step of'redl'ucingl 'sired color therein,

iframe@ cake cocoa to a4 powder which comprises subjecting said particles to attritive action induced by conveyance of said particles in adraft of air made to pass through a bent 21. lin the process of treating cocoa for making cocoa powder, the step of reducing cake cocoa to a powder which comprises lor pipes presenting surfaces against which l.subjecting said particles-to attritive actin induced by the conveying of said particles and then setting the the particles are adapted to come into contact during the passage thereof.

23. A process of treating cocoa which comprises crushing the cocoa cake and heat ing the same"suiiciently tol produce the deand thereafter suddenly and uniformly cooling the colored crushed cocoa to set the color.

,24. -A process of treating cocoa which comprises crushing the cocoa and heating the same sufficiently to produce the desired color, and afterward chilling :the crushed cocoa, by treating the same with a cold gas.

25. A processv ofv treating cocoawhich comprisescrushing the same and heating suflic'iently to produce the desired color therein, and afterward chilling the-crushed cocoa by suspending the same in a moving current of a cold gas. A v

. JOHN WALKER.

Witnesses:

JOHN E. R. Haras, M. E. Fmnnnrr. 

